Cheese is a staple of many diets and, let's face it, it makes us happy. But sometimes we worry about the fat and calories it contains. Add this little guilt trip, plus a rise in veganism over the past few years and an increase in reported allergies to milk and soy, and now you've got a ripening market for cheese alternatives.
But making such a product is easier said than done, says food scientist Kantha Shelke. Shelke, who is the founder of Corvus Blue, a consumer packaged goods consulting company, says cheese is a natural, complex wonder: "It melts, spreads and becomes creamy," Shelke tells The Salt. "To try to duplicate that is to say we're duplicating nature."
Now, non-dairy cheese alternatives have been around for years, but scientists are just beginning to figure out how to make them taste good and melt right.
To read the rest of the story, please go to: NPR
